Sweet Lemon Pickle

Ingredients

• 500 grams Thin-skinned lemons (Kagzi Nimbu)
• 400 grams Granulated sugar
• 50 grams Rock salt (Sendha Namak)
• 4 pieces Black cardamom pods (crushed)
• 1 tablespoon Black salt (Kala Namak)
• 1 teaspoon Red chili powder
• 1 tablespoon Roasted cumin powder
• 1 teaspoon Black peppercorns (coarsely ground)
• 0.5 teaspoon Ginger powder (Sonth)(optional)

Instructions

1. 1

   Wash the lemons thoroughly and pat them completely dry with a clean towel; any moisture will cause the pickle to spoil.

2. 2

   Cut each lemon into 8 equal wedges and remove all visible seeds to prevent bitterness.

3. 3

   In a large glass or ceramic bowl, toss the lemon pieces with the rock salt and black salt until evenly coated.

4. 4

   Transfer the salted lemons into a sterilized, airtight glass jar and place it in direct sunlight for 10-12 days.

5. 5

   Shake the jar once daily; the lemon skins should become soft and change from bright yellow to a pale brown translucent color.

6. 6

   Once the skins are soft, add the sugar, crushed black cardamom, chili powder, cumin, and black pepper to the jar.

7. 7

   Place the jar back in the sun for another 5-7 days until the sugar dissolves completely and forms a thick, syrupy consistency.

8. 8

   Store the finished pickle in a cool, dry place; it will continue to darken and develop deeper flavor as it ages.